Tuesday, November 24, 2009

Dairy Free Caramel-Chocolate Pecan Pie

Tonight I am embarking on making 4 different pies for Thanksgiving - 2 for dinner at our house and 2 for dinner at a friend's house. I'm aiming to make all pies gluten and dairy free, as well. Last year, I made my first gluten/dairy free pie by adapting a recipe from the December 2008 Cuisine At Home magazine (my favorite cooking publication). I was pleasantly surprised by the results - it was rich, sweet, and decadent. Perfect Thanksgiving dessert.

Dairy Free Caramel-Chocolate Pecan Pie

3/4 cup Dairy Free Cream (I use Rich Whip)
2 Tbsp light corn syrup
6 oz Dairy free chocolate chips (Enjoy Life brand)
1 1/2 cups chopped pecans, toasted, divided

Caramel Pastry Cream
1/2 cup granulated sugar
1/4 cup hot water
2 1/2 cups Dairy Free Milk Substitute (Almond Milk)
1/2 Cup packed brown sugar
1/4 cup cornstarch
3 egg yolks
1/2 tsp salt
2 Tbsp dairy free butter substitute (Earth Balance)

Whipped Topping
1 package Rich Whip
Powdered sugar to taste

Gluten Free Pie Dough - cooked for 10 minutes.

1. For the Ganache, combine dairy free cream and corn syrup in a sauce pan. Bring to boil. Place chocolate chips in a bowl and pour cream mixture over the chocolate. Let stand 5 minutes. Whisk together until smooth.

2. Place Ganache in pie shell and top with 1 cup pecans. Press the pecans into the ganache.

3. For the Caramel Pastry Cream: boil sugar and water in a large saucepan over medium heat for the caramel. Stir occasionally with a wooden spoon for 15 minutes or until light brown in color (like iced tea).

4. Whisk together milk substitute, brown sugar and corn starch together in a sauce pan over medium heat until blended. Add in egg yolks and salt - whisk together. Do not let mixture boil. When the caramel is done, slowly pour the milk mixture into the caramel - whisk constantly. Mixture will sputter.

5. Continue cooking mixture until combined and begins to thicken into a custard. Cook over medium heat, stirring often, until thick. Boil for 1 minute.

6. Off heat, stir in butter substitute. Cool to room temperature, about 10 minutes. Spread over ganache. Cover with plastic wrap and press into custard to prevent a skin from forming. Refrigerate overnight.

7. Prior to serving, whip Rich Whip according to package instructions, adding in powdered sugar as a sweetener. Top pie with whipping cream mixture and garnish with remaining pecans.

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